C’mon now, don’t frown! It’s me… Kay! Surely you must’ve seen stranger recipes over here!

In pursuit of the one perfect ‘leftover mashed potatoes‘ recipe, I think I’ve come pretty darn close this time. I figured if I can turn the mashed taters into pancakes and soup, I should be able to turn them into muffins too, right? Throw in some onions, bacon, cheese and well, it could work. And it sure did!

Now you can snack on them or even have them for lunch, but I served them for dinner—as a slightly unconventional side-dish. They were a hit. People were surprised when they found them on their plate, and thrilled after they had taken their first bite.

It really is something else.

Ingredients:

1 1/2 cups mashed potatoes
2 cups self-rising flour
1 cup grated cheese
3/4 cup sour cream
2 tsp dried thyme
1 1/2 tsp salt
1 small onion
2 oz butter (melted)
1 cup milk
3 oz bacon
2 eggs

Directions:

Chop a small onion. How many of my recipes start with that sentence? No wait, don’t say it. I suppose, technically, you could leave out the onions. But why would you? Why, I ask you?

I’ve cooked the bacon until crispy brown and drained them on a paper towel. See the one in the front with all the little protein bubbles on the surface? I ate it.

Add the onions to the bacon grease and cook until soft, sweet and slightly brown. This smells heavenly. Simply divine.

Crumble the bacon and transfer the onions to a bowl. Let them cool off.

Grab a really big bowl and dump 1 1/2 cups (leftover) mashed potatoes and 1 cup of milk in there. 

Lightly beat two eggs and add them to the bowl as well.

Add 3/4 cup sour cream, 2 oz melted or very soft butter, 2 tsp dried thyme (or any other herb of choice) and 1 1/2 tsp salt.

Okay, I admit; it does look a little freaky like this. Just start stirring and everything will be fine, I promise.

Next, stir in the onions and crumbled up bacon.

And cheese. There has to be grated cheese. I’ve added 1 cup of spicy Gouda but I’m sure you can use any type of cheese for this.

Throw in 2 cups of self-rising flour and combine everything.

Until it’s a thick but still stirrable batter.

My batter was enough for 6 large muffin forms (1 cup capacity). I lightly buttered them first. Wicked colors!

Bake the muffins at 400F (200C) for 40 minutes, depending on the size of your muffin forms of course. Just bake them until golden brown and until a metal skewer inserted in the centre comes out clean.

They were really great. In a fluffy and almost pancakeish kind of way. Very moist and very flavorful. Also very rich. I can definitely see lots of variations in my near future, with some of them undoubtedly containing vegetables. Hope you’ll like them as much as we did.

Kay’s Recipe Card

Click here for printable size.